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High-Protein Baked Porridge
When mornings feel rushed, this baked porridge offers a warm, comforting breakfast that's ready to go. It transforms standard oats into a hearty sliceable bake, packed with extra protein from eggs and chia seeds to keep you full. You'll love how easily it adapts to whatever you have on hand, whether that's diced apples, fresh berries, or warming chai spices. Bake it in a single dish for the week, or portion it into muffin tins for a quick grab-and-go option.
Equipment
- Oven
- Muffin tin
Ingredients
- 140g rolled oats
- 1–2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chia seeds
- 115g pure maple syrup or honey
- 2 large eggs
- 3 tablespoons unsalted butter or coconut oil, melted
- 400ml milk of choice
Instructions
- 1Preheat the oven to 180C or gas mark 4. Lightly grease a 20cm square baking dish or a standard muffin tin to prevent the oats from sticking.
- 2Combine the rolled oats, spices, baking powder, salt, chia seeds, sweetener, eggs, melted fat, milk, and any chosen flavor additions in a large mixing bowl. Stir well to distribute the ingredients evenly so the chia seeds don't clump together.
- 3Bake a large dish for roughly 40 minutes, or individual muffins for about 25 minutes. The mixture is ready when the top turns golden brown and the center feels firm.
- 4Remove from the oven and invert the baked mixture onto a wire rack to cool. If using a square dish, move it to a cutting board and divide it into six equal portions.
Notes
- Storage: Store leftover baked porridge in the refrigerator for 5 to 7 days. Reheat gently in the oven or enjoy at room temperature.
- Flavor variation: For an apple cinnamon version, fold in 180g of diced apple and 2 teaspoons of ground cinnamon.
- Flavor variation: For a blackberry coconut flavor, add 115g of halved blackberries and 40g of desiccated coconut.
- Flavor variation: To create a chai spice profile, mix in half a teaspoon of ground cinnamon, 1 teaspoon each of ground ginger and cardamom, and a pinch of black pepper.
- Prep tip: For a soaked oat variation, combine the oats with 120g of buttermilk and 475g of water. Let sit for 15 to 20 minutes before adding the remaining ingredients, omitting the standard milk.
- Equipment: Use silicone baking dishes or muffin tins to ensure easy release without extra greasing.